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Low Carb Taco Casserole

Course casserole, Main Course, Main Dish
Cuisine American, Mexican
Keyword low carb casserole, taco casserole
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 servings
Calories 369 kcal
Author betsy

Ingredients

  • 2 teaspoons canola oil
  • 3/4 cup chopped onion
  • 2 cloves garlic minced
  • 2 serrano chilis diced
  • 1 1/4 lb ground turkey
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 3/4 teaspoon kosher salt
  • 1 14.5- ounce can diced tomatoes
  • 1 15- ounce can cannellini beans rinsed and drained
  • 2 ounces shredded reduced-fat sharp cheddar cheese about 1/2 cup
  • 1/4 cup uncooked quinoa

Instructions

  1. Heat oil in a large skillet over medium high heat.

  2. Add onion, garlic and chilies; sauté until soft. Add turkey and cook until browned.

  3. Stir in chili powder, cumin, and salt. Add tomatoes, and beans, and quinoa. If quinoa is not fully submerged in liquid, add 1/2 cup of water. Bring to a boil. Reduce heat and simmer for 10-15 minutes until quinoa is cooked through.

  4. Sprinkle with cheese; cover and remove from heat. Let stand 1 minute or until cheese melts. Garnish with cilantro, avocado and/or sour cream.

Recipe Notes

Substitute black beans for cannellini beans. Substitute rice for quinoa

Nutrition Facts
Low Carb Taco Casserole
Amount Per Serving (1 serving)
Calories 369 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g10%
Cholesterol 81mg27%
Sodium 1065mg44%
Potassium 834mg24%
Carbohydrates 34g11%
Fiber 9g36%
Sugar 4g4%
Protein 47g94%
Vitamin A 1407IU28%
Vitamin C 14mg17%
Calcium 198mg20%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.